Hearty Bread for Better Health

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I was recently introduced to one of my new favorite recipes– “The Life-Changing Loaf.”

sliced loaf

With a name like that, this bread has some big shoes to fill… and it DOES!  “Wonder Bread” was already taken and “Bowel Cleansing Bread” doesn’t quite have that culinary appeal, despite the fact that this bread is so full of fiber that it surely qualifies for this name too.  It will transform your bowels, which can indeed be life-changing. This is a hearty gluten-free nut & seed loaf that is loaded with protein and fiber. I probably sound like a broken record but I’ll say it again: I love when delicious food is also great medicine.

These days I eat a slice daily for my intestinal health and I can honestly say that medicine has never tasted so good!

I’ve experimented and modified this recipe for some months now and am excited to share my favorite version with you.


The Cinnamon Raisin Life-Changing Loaf



  • 1 cup rolled oats (gluten free for a GF recipe)
  • 1/2 cup hazelnuts or almonds
  • 1 cup  sunflower seeds  (the kernels, not in the shell)
  • 1/2 cup almond flour or almond meal
  • 1/2 cup flax seeds (ground in coffee grinder)
  • 2  tablespoons chia seeds
  • 4 tablespoons psyllium seed husks (found in the supplement section of your natural foods store)
  • 1/3+ cup dried currants or raisins (I prefer currants for their size.)
  • 1 teaspoon vanilla extract
  • 2 heaping teaspoons ground cinnamon
  • 1 1/2 cups warm water
  • 3 tablespoons coconut oil or ghee
  • 2 tablespoons maple syrup or honey
  • 1 tsp fine grain sea salt


  1. In a food processor, combine sunflower seed, nuts, and oats and pulse all ingredientsbriefly until they are finely chopped up (not ground completely).
  2. In a large measuring cup or bowl, combine the warm water, ghee or coconut oil, maple syrup, vanilla, and salt. Stir until everything is melted in.
  3. In a large mixing bowl, combine ALL ingredients, wet and dry, and mix them together thoroughly.
  4. In a silicon loaf pan or a regular loaf pan lined with parchment paper, press the mixture in firmly to fill the pan and smooth out the top with the back of a spoon.
  5. Let this sit on the counter for at least 2 hours or all day or overnight. The mix will absorb all the water and thicken into a dense loaf of dough. When it is uncooked loavesready to bake, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
  6. Preheat oven to 360° F.
  7. Place loaf pan in the oven on the middle rack and bake for 20 minutes. Then gently remove bread from loaf pan, place it upside down directly on the rack and bake for another 45 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

This recipe makes one loaf. I double it and make 2 loaves at a time cooked loavesbecause it’s ultimately a time saver and it freezes so well – slice before freezing. Pull a slice from the freezer each morning for quick and easy toast!

For a non-sweet version (as is pictured throughout this post), remove the cinnamon, currants, maple syrup, and vanilla, and proceed with everything else unchanged. For a grain-free version, check the internet for a Life-Changing Loaf recipe with coconut flakes instead of oats.


Thanks to Emily for this great recipe!


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Susan Wilmoth Acupuncture & Chinese Medicine Portland




, LAc, MAcOM
Susan Wilmoth Acupuncture
(formally Seeds of Health, PC)

5525 E. Burnside
Portland, OR 97215


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Susan Wilmoth, Seeds of Health PC
Photography Credits: Jeff Amram Photography and Kelly Nordahl